Abuelo’s Mexican Meatloaf V.2

It’s important to back and update recipes as we learn things and as things change. Since V1, a family member developed at dairy intolerance and another can no longer handle as much salt. So I made some changes and everyone loved the results. Both versions are tasty!





½ cup panko or Italian bread crumbs

1 egg

1 can Rotel Original, juices drained

1 can diced green chilies

1 can Old El Paso Green Chili Enchilada sauce

1 Tbs ground cumin

1 tsp each garlic and onion powder

2 to 3 garlic cloves, minced

1 Pablano pepper, seeded, deveined and diced

2 Jalapeño peppers, seeded, deveined and diced

1 sm-med onion, diced

1/4 cup Trader Joe’s corn salsa

1 lbs. lean ground beef

1 lbs. ground pork

1 cup cheddar/Monterey Jack cheese

Salt substitute and pepper to taste

Fresh Cilantro, chopped and/or sliced green onions


    1. Preheat oven to 350 degrees.
    2. In a large bowl combine the meats, egg, panko, Rotel, fresh and canned chilies, cumin, garlic, corn salsa, and onions. Mix it all together but do not overwork the mixture.
    3. In a 9×17 baking dish. form the mixture into a loaf shape. Bake on a middle rack, for ~1 hour. The internal temp should be ~160 degrees.
    4. Remove the meatloaf from the oven and pour the green chili enchilada sauce evenly over the entire top. Return to oven for ~15 minutes).
    5. Remove meatloaf from oven again and let rest for ~10 minutes. Plate and keep warm dairy-intolerant portions with sauce spooned on top. Sprinkle the remaining portion with cheese and return to the oven to melt the cheese. Serve by spooning sauce over slices.
    6. Garnish with Cilantro and/or green onions

Serve salsa on the side with rice and refried beans. Or we like it with just plain old mashed taters too.